Foodservice Equipment & Supplies

SEP 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 123 of 143

122 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2017 facility design p r o j e c t o f t h e m o n t h A Contemporary, Comfortable Dining Room In the dining room, an attrac- tive and practical seating layout offers many types of seating arrangements. High-top tables and seating, banquettes, booths and standard seating pro- vide comfortable options for students who want to eat alone or with others. "Although the dining space was expanded, it is still a tight area for so many students," Hill says. "But it's an enjoyable functional space, so students like to come here to eat, study and socialize. After regular school hours, students who want something to eat can buy from Fresh2Go." The biggest design challenge, Causseaux says, was achiev- ing the same seating capacity previously provided in this space. "By blurring the boundary of the cafeteria space to ex- tend into the adjacent oversized lobby and hallway, we were able to provide the capacity required and create multifunc- tional spaces that extend the student experience." The dining room's furniture was purchased from a nonprofit organization established in 2013 that specializes in Many different styles of seating encourage students to use The Marketplace for dining and relaxing.

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